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Crispy Kale, Brussels Sprouts, and Potato Hash

kept bylakelley
recipe bySerious Eats
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Ingredients: 

3/4 pound Yukon gold potatoes, cut into 3/4-inch chunks
Kosher salt and freshly ground black pepper
3 tablespoons vegetable or canola oil, divided
12 medium brussels sprouts, finely sliced (about 1 1/2 cups)
2 cups chopped, tightly packed kale leaves (about 1/2 bunch)
1 teaspoon hot sauce such as Frank's Red Hot
1 small onion, finely sliced
2 tablespoons minced fresh parsley leaves, divided
2 eggs
1 tablespoon extra-virgin olive oil


 

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